What is in Soya milk?
Those who give up dairy often switch to soya milk, believing it’s a healthier alternative. But it’s difficult to say which is worse.
Let’s do a quick de-brief on dairy. In its commercial – supermarket - form, dairy is devoid of nutrients; as the pasteurisation process destroys vitamins, minerals and the lactase which you need to digest milk. There is also consistent and substantial evidence that higher milk consumption is linked with a greater risk of breast and prostate cancer. Not to mention the fact that a 240ml glass of conventional pasteurised dairy milk may legally contain up to 180 million pus cells.
So is soy better? In July 2005 researchers at Cornell University’s Program of Breast Cancer and Environmental Risk Factors warned that excessive soya food consumption can increase breast cell multiplication, putting women at greater risk of breast cancer. Other experts – including Dr. Kaayla Daniel, have warned that the phytoesgtrogens in soya are strong enough to cause ‘significant endocrine disruption.’
But you don’t need to scour the scientific literature to figure out that soy is not so good. You simply need to know how it’s made.
Making soya milk involves boiling the beans in a petroleum-based solvent, bleaching, deodorizing and pumping them full of additives, heat blasting and crushing them into flakes; and then mixing them with water to make ‘milk’ according to Dr. Al Sears, a holistic physician based in the US.
If that’s not enough to make you switch to an almond milk latte, then consider the glaring problem of genetic modification. Today, soya beans are often GM, and independent research from countries like Italy, Turkey and Denmark has linked GM foods to infertility, a weakened immune system, accelerate ageing, cancer, insulin control and changes in the liver, kidney and spleen.
Shop your non-soya, dairy-free milk in the Honestly Healthy Marketplace: